Welcome to my Bewitching Kitchen! My name is Sally, I was born and raised in Sao Paulo, Brazil. Through my work, I’ve had the opportunity of living for several years in California and Paris, places I am extremely fond of. Both me and my husband are biochemists working together on iron transport by bacteria such as E.coli.
We just joined the Biochemistry Department of Kansas State University, so we now live in Manhattan, a great college town. We share our home with three trouble-making dogs, all terriers, which helps explain most of the gray hair you see in my photo. Never a dull moment in the Bewitching Kitchen! 
My approach to cooking reflects the timeless advice of Julia Child, using a famous quote by Harvey Steiman:
“Everything in moderation, including moderation…”
Comments in Portuguese or French are more than welcome…
我学中文学了两年了， 所以我也会说一点点中文！
Congratulations!!! I love your idea! Que bom!!!!!
Amei o nome, já que sou chegada em feitiços e
esoterismo. Aguardo seus relatos em todas as
áreas.
“Everything in moderation, including moderation”… What a teasing idea. Great start, Sally! Freedom to dare and talent to moderate.
Bela foto: cajus, mangas, muito tropical, mesmo! Você tem, além das qualidades já citadas, muuuita força!
Salete!!!! Que demais!!!
Como eu tb adoro incursões culinárias, vou curtir muito as a subscriber!
E o nome é maravilhoso.
Quem gosta de bancada gosta mesmo, não!!??
Parabéns!! MulherMaravilha!!
eu nunca consegui me dar bem numa bancada… nem meus dnas, que viviam caindo pelo ralo… mas adoro cozinhar e comer, portanto, entrei tb!
Obrigada a voces todos pelo estimulo!
Ainda nao consegui descobrir como colocar uma bandeirinha brasileira na pagina de frente, mas uma hora chego la’….
This blog is great Sally!
I am going to bookmark this page 
This blog is simply wonderful, Sally! So proud of you! The photos are gorgeous, and the text is absolutely clear and easy to follow. Wishing you great success, my dear friend! I’ve bookmarked you right next to the New York Times!!!
Love love LOVE this!
How exciting Sally! I’m looking forward to stories and recipes.
I LOVE Brasil. I have been to visit twice and am planning my third trip now. I am so excited to discover your blog! Muita obrigada!
Great, Stephanie! I hope your third trip will be even better than the first two…
I intend to post Brazilian recipes on a regular basis, hope you will stick around!
Sally, you can delete that Google verification page from header.
WP introduced these webmaster tools and you can easily verify now without going through the earlier process. Go to dashboard>tools
See documentation here: http://en.support.wordpress.com/webmaster-tools/
Oh, thanks for the tip…. I did not care for that number right on the front page, but had no idea it could be removed…. I am still a bit naive with these net-things
Thanks for visiting Bewitching Kitchen!
hey you are a scientist!
I love a lab girl you know (but she does not love me but I’ve not given up). She is in the US presently.
From my poem on her:
The quote on moderation just wonderful!
The photos and blogs of your BBA Challenge are wonderful. I’ve been baking break for a while but decided to tackle Peter Reinhart’s book. You give me inspiration!
What a wonderful comment to read!
I hope you enjoy the ride of his book as much as I did, and still do…
Best of luck for you!
Puxa vida! Nao consigo me lembrar quem me deu o endereco do seu site… alguem de Oklahoma, amiga em comum….
Anyways, Sally, que delicia seu site e suas receitas sao otimas! Tb sou brasileira, nascida em Macapa, criada em Sta Catarina e vivi muitos anos em Sampa, sou da area ambiental, quimica organica, pela Oswaldo Cruz, em SP, assim como vc adoro cozinhar e eu uso a mistura de todas as experiencias e vivencias da minha vida pra dar o toque especial, aquele tchan q vc sabe!
Ainda nao tive tempo pra criar um blog, mas adoro desde manicoba, pato no tucupi ate os mais refinados pratos da cozinha internacional, sempre ponho uma pitadinha daqui e dali e acaba ficando tudo delicioso, enfim, adorei seu blog, vou experimentar algumas das suas receitas e te falo depois… sucesso!Au Revoir!
Katia, que delicia de mensagem! Espero que voce visite sempre a minha “cozinha virtual” – e se voce decidir comecar um blog, me mande o link, please!
Eu fiquei enrolando por mais de um ano, pensando se devia iniciar um blog ou nao, mas confesso que ADORO , depois de um inicio turbulento para aprender a lidar com WordPress, agora e’ uma delicia…
Amazing blog! You are such a talent!!
Hi! Just linked to you through my blog… seaweed snacks! Seriously jealous of your bread. It looks so so good. I am excited to make some. Thanks!
Jessica
Puxa vida! Nao consigo me lembrar quem me deu o endereco do seu site… alguem de Oklahoma, amiga em comum…. Anyways, Sally, que delicia seu site e suas receitas sao otimas! Tb sou brasileira, nascida em Macapa, criada em Sta Catarina e vivi muitos anos em Sampa, sou da area ambiental, quimica organica, pela Oswaldo Cruz, em SP, assim como vc adoro cozinhar e eu uso a mistura de todas as experiencias e vivencias da minha vida pra dar o toque especial, aquele tchan q vc sabe!Ainda nao tive tempo pra criar um blog, mas adoro desde manicoba, pato no tucupi ate os mais refinados pratos da cozinha internacional, sempre ponho uma pitadinha daqui e dali e acaba ficando tudo delicioso, enfim, adorei seu blog, vou experimentar algumas das suas receitas e te falo depois… sucesso!Au Revoir!
+1
Quelle jolie vie! D’habitez en France et aussi a Californie! Je sais alors pourquoi vou aimez le fromage! C’est naturelle, n’est-ce pas?
As cool as pineapples.
Sounds like great fun!! Looking forward to reading your posts.
Best,
Deb
Sally, this is not so much a comment, but a question. Have you tried baking bread using Einkorn or emmer? I am wondering if adjustments are necessary and what effect these grains would have on texture. This question comes from efforts to eat as my grandparents’ or even great grandparents’ generation ate and get away from hybridized foods.
Hi, Margie!
I don’t have experience with those, the only flour I’ve used that would be similar, is spelt flour, which I incorporate in many sourdough batches, and also in pizza. After getting your comment, I went to the Fresh Loaf Forum to search for a specific recipe, but found only some discussions about where to get einkorn, and how it is different from farro.
Then I searched Dan Lepard’s forum, and came up with one recipe that uses it, so here is a link with the whole discussion.
http://www.danlepard.com/forum/viewtopic.php?t=101
I will keep eikorn in mind, see if I can find it in town…
Just found your blog from a link while perusing other blogs and love it. I am still trying to decide what my focus will be before starting my own blog. Like you, I am a woman of science who adores baking, cooking, and all things domestic. I am experimenting with sourdough starters lately. I look forward to catching up on your previous posts!
~Diane
Hi, Diane! Nice to have you here!
You know, I debated with myself for a long time before deciding to start the blog, and my only regret is not having started sooner, so I’d say go for it…
It’s been fun, and I “met” lots of wonderful people through blogging – at least on a virtual level
Maybe you can just have the blog as a new year project or sorts.. New Year, New life
good luck, and please send me your website address once you start it, ok?
Oi Sally!
Muito encontrar você por aqui… Eu sou brasileira vivenco há 6 anos na Califórnia, atualmente próximo a LA.
Eu estava procurando a receita da sopa de orzo e encontrei você por aqui.
Muito bom!
Um abraço e sucesso sempre!
Feliz 2012!
Magda Thiele
Pingback: No Knead Bread si cateva confesiuni | Apa. Faina. Sare.
I can’t wt!!!!!!!!!!!
hi, I just popped across from Just smidgen, and what a wonderful read, so many tempting and tasting delights!
Hello there! I love Just Smidgen, never miss one of her new posts… nice to “meet” you, and thanks for your lovely comment!
Sally, I sure hope the truck arrives and the rest of the move goes smoothly!
Kansas State must be on a hiring binge. My friend Verna Fitzimmons was just named the CEO and Dean of K-State Salina! Looks like Kansas is taking a lot of brilliant folks onto its truf!
Thanks so much! Yes, they are trying to get the university to a higher stance, and have been hiring new Deans and Chairmen all over the place. It feels great to be a part of it, we are looking forward to it… but, as giving birth, it comes with some pain, you know…
Love your blog. Your breads look especially awesome. I’m also a fan of Reinhart, although I haven’t yet finished his book!
Hello Sally,
That’s exciting for me. I browsed through few of your recipes and I am loving everything about it. I have never cooked Brazilian food at home. Now I have your blog to refer to and may be someday I will get comfortable to cook some authentic Brazilian foods for my family.
Thanks for your comment. I loved reading about you. I am a molecular biologist who worked in stem cell research but currently I have moved to clinical operations. I am so thrilled to connect with another foodie and also that we are from science background
Super cool! loved to know you are also a molecular biologist! Amazing, what a nice coincidence! So glad I contacted you! Will be a constant reader of your blog for sure!
Hi! I nominated you for the Very Inspiring Blogger Award at https://myfoodjournalblog.wordpress.com/2012/11/02/very-inspiring-blogger-award/
Hope all is well!
Hi Sally,
Thanks for leaving me a comment. Yes, our blogs titles are incredibly similar. I have seen you on Google a time or two
I didn’t realize we started the same month! There must have been something in the air of June 2009.
Take Care,
Randa
My daughter keeps asking to go to Brazil because she made a friend from there at French camp (in Toronto). I will have to explore your blog a little more because after a quick look I have already found several recipes I would like to make. Glad to have found you!
Thanks for stopping by and commenting! Hope you and your daughter get to go to Brazil, it is a beautiful place and so full of contrasts! If you want some specific Brazilian recipe that is not on my blog, drop me a line and I’ll send it your way…
I love your blog so much that I had to nominate you for the “Sisterhood of the World Bloggers” Award. I couldn’t not! Your blog is just so wonderful!!
Here is a link to the rules and badge, if you want to take part.
http://happydomesticity.wordpress.com/2013/01/18/sisterhood-of-the-world-bloggers-award/